Monday, June 29, 2009

Grapes-Pineapple-Mango Blossom


Black Grapes - 1 cup
Pineapple - 1 cup, chopped
Mango Pulp - 1 cup
Sugar - 2 cups (vary depending on taste)
Cumin Seeds - 1/4 tsp, roasted and powdered
Crushed Ice


  1. Blend grapes, chopped pineapple and mango together with sugar.
  2. Strain it.
  3. Once again blend the strained fruit juice using crushed ice.
  4. Add cumin seeds powder.
  5. Serve immediately.

Tuesday, June 23, 2009

Palak Vada


Bengal Gram - 1/2 cup, soaked in water for 1 hour
Rice Flour - 1/2 cup
Semolina - 1/2 cup
Fried Gram - 1/4 cup
Palak - 1 cup, chopped
Onion - 2, peeled and chopped
Green Chillies - 3, chopped
Ginger Garlic paste - 1/4 tsp , optional
Red Chilli powder - 1/2 tsp(vary according to taste)
Cumin Seeds - 1 tsp
Salt to taste
Oil for deep frying


  1. Grind bengal gram into a coarse paste.
  2. In a mixing bowl, mix chopped palak, fried gram, onion, green chillies, ginger garlic paste, salt, cumin seeds, red chilli powder with 1 cup water.
  3. Add bengal gram paste, rice flour and semolina and mix well.
  4. Add little water and adjust the consistency of this paste such that it is neither dropping like that of dosa batter nor as hard as chapati dough.
  5. Take small amount of this mixture in hand and press it slightly into desired shape and deep fry in oil.
  6. Serve hot with tomato sauce.

Wednesday, June 17, 2009

Taro Root Fry

Taro Root(Colocasia Root) is called as Kesuvina Gadde in Kannada, Chamadumpa in Telugu. In Dakshina Kannada Colocasia leaves are used to make a kind of leafy-pancake called Pathrode.


Taro Root - 15
Green Chillies - 3, slit
Curd - 3 tbsps
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1/2 tsp
Black Gram - 1 tsp
Curry Leaves - 5
Oil - 2 tbsps
Salt to taste


  1. Wash taro roots thoroughly.
  2. Pressure cook the roots(only one whistle)
  3. Once cooled, peel them and cut them into pieces.
  4. Heat oil in a frying pan, add black gram,mustard seeds,dry red chilli pieces and curry leaves.
  5. When mustard seeds start to splutter, set the flame to low and add turmeric powder, red chilli powder, salt and curd.
  6. Saute well for half a minute and add taro root pieces.
  7. Mix well and fry on low flame for a few 3-4 minutes.
  8. Serve hot with rice.

  1. You can add onion and tomatoes in step 5, fry till tomatoes turn mushy and then add turmeric powder, red chilli powder, salt and curd.
  2. You can also add cumin and coriander seeds powder for flavor.

Monday, June 15, 2009

Bengal Gram Payasa

Bengal Gram - 1 cup
Coconut Milk I Extract(thick) - 1 cup
Coconut Milk II Extract(thin) - 2 cups
Rice Flour - 1 tbsp
Jaggery - 1 cup, grated
Cardamom - 1 tsp, powdered
Cashewnuts - 10
  1. Pressure cook bengal gram 1 cup water( 2 whistles should be enough for the gram to get cooked).
  2. In a vessel, take Coconut Milk II Extract and jaggery and boil it.
  3. Add cooked bengal gram and boil for 5mins.
  4. Keep stirring frequently to avoid charring.
  5. Mix rice flour with 2 tbsps of water and add it to gram.
  6. Continue boiling on medium flame.
  7. When this thickens little bit, add Coconut Milk I Extract and continue boiling.
  8. Add cardamom powder and cashewnuts.
  9. Stop boiling when it reaches a consistency that is lesser than desired as it will thicken little bit when cooled.


You can replace bengal gram with tender pumpkin/bottle gourd pieces.

Yam and Spinach Curry


Yam - 1 cup, peeled and cubed
Spinach - 1 cup chopped
Tamarind - 1 tbsp
Mustard Powder - 1/2 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Black Gram - 1/2 tsp
Bengal Gram - 1 tsp
Curry Leaves - 6
Green Chillies - 4, chopped
Dry Red Chillies - 2, cut into pieces
Oil - 1 tsp

  1. Boil the yam cubes with enough water and tamarind pulp.
  2. Once the yam cubes are cooked well, strain out all the water.
  3. In a pan, cook spinach until it soft with little water
  4. Add cooked yam cubes and salt and mix well.
  5. Cook until there is no more water in the pan.
  6. Heat oil in a pan, add chopped green chillies, bengal gram, black gram, mustard seeds, dry red chillies, curry leaves.
  7. When mustard starts to splutter add this to cooked yam and spinach.
  8. Remove this curry off heat.
  9. Add 1 tbsp water to the mustard powder, mix well and add this to the curry.
  10. Mix well and serve hot with rice.

Wednesday, June 10, 2009

Banale Dosa


White Rice - 1 1/2 cups, soak in water for 2-3 hrs
Brown Rice - 1 1/2 cups, soak in water for 2-3 hrs
Coconut - 1 1/2 cups, grated
Onion - 1 large sized, chopped
Curry Leaves - 10
Green Chillies - 6
Salt to taste
Ghee/oil - 2 tsps for frying each dosa


  1. Grind white rice, brown rice and coconut into a coarse batter.
  2. Add salt, chopped onions, green chillies and curry leaves and continue grinding for 1-2mins with little water.(This batter should have the consistency of idli batter)
  3. Take 1 tsp ghee in a thick wok(kadai), and spread it little bit.
  4. Heat this pan and pour a laddle full of the batter into the pan.
  5. Set the flame to low, cover the pan with a lid.
  6. When the edges of the dosa turn golden brown, spread little bit ghee on top and flip the side.
  7. Roast it on low flame.
  8. Serve hot with coconut chutney.

Monday, June 8, 2009



All Purpose Flour(Maida) - 4 cups
Ghee - 1 cup
Cardamom Seeds - 1 tsp
Oil for frying

For Sugar syrup:

Sugar - 4 cups
Water - 1 1/2 cups


  1. Heat ghee.
  2. In a mixing bowl, mix ghee, cardamom seeds and maida.
  3. Add little water and prepare the dough like that of poori.
  4. Make small pin-pong sized balls and flatten them little bit.
  5. Heat oil in a frying pan, and deep fry these balls on low flame until they turn light brown in color.
  6. Simultaneously, in a deep bottomed vessel, add sugar and water and boil it thoroughly until it reaches thread consistency.(To check, put a drop of this syrup in water and it should solidify immediately.
  7. Remove off heat and keep stirring this frequently to avoid it from solidifying.
  8. Add deep fried balls to the syrup and stir well so that the syrup coats the balls evenly.
  9. Remove these balls from the syrup and place them on a greased tray and let them cool.
  10. Store in air-tight containers.

Baby Corn Pepper Dry


Babycorns - 12
Onions -3
Dry Red Chillies - 4
Peppercorns - 8
Garlic Cloves - 6
Mustard seeds - 1/2 tsp
Curry Leaves - 6
Coriander Leaves - 1 tbsp
Oil - 1 tbsp
Salt to taste
  1. Slice babycorns diagonally.
  2. Boil the slices with little water and salt until it is cooked.
  3. Chop one onion.
  4. Heat oil in a pan and fry dry chillies, peppercorns and onion till onion turns translucent in color.
  5. Let it cool.
  6. Blend it into a smooth paste.
  7. Heat oil in another pan, add mustard seeds.
  8. When mustard seeds start to splutter, add curry leaves, two chopped onions and garlic and saute till onion turns translucent in color.
  9. Add cooked babycorn slices and saute until babycorn slices turn slightly crispy.
  10. Add blended paste and fry on low flame until it becomes dry.
  11. Garnish with coriander leaves.
  12. Serve hot. 

Thursday, June 4, 2009

Plain Roast Dosa


White Rice - 3 cups
Brown Rice - 1 cup
Black Gram - 1 cup
Bengal Gram - 1/2 cup
Fenugreek Seeds - 2 tbsps

Salt to taste
Ghee - 1 tsp for roasting each dosa


  1. Soak white rice and brown rice together in water for 3 hours.
  2. Soak black gram and fenugreek seeds separately in water for 3 hours.
  3. Grind fenugreek seeds into a smooth paste.
  4. Add black gram and grind into a smooth paste with little water.
  5. Grind rice, brown rice, bengal gram and rice flakes into smooth paste with little water.
  6. Add salt and grind for a minute.
  7. Let this batter ferment overnight(or atleast 8-9hrs).
  8. Beat this batter well.
  9. Take a laddle full of this batter and spread it evenly on a preheated griddle.
  10. Sprinkle ghee on top of this dosa.
  11. Set the flame to medium and roast the dosa.
  12. Serve hot. 

Grilled Green Tomato Chutney


Green Tomatoes - 3
Coconut - 1/4 cup, grated
Green Chillies - 3, sliced
Ground Nuts - 1/2 cup
Coriander Leaves - 2 tbsps, chopped
Salt to taste
Oil - 1 tsp

For Seasoning:

Mustard Seeds - 1/4 tsp
Black Gram - 1/4 tsp
Oil - 1/2 tsp
Asafoetida - a pinch


  1. Smear little oil on the tomatoes.
  2. Grill them on an open flame until the skin shrinks and separates.
  3. Let them cool and de-skin them.
  4. Mash them little bit.
  5. Heat oil in a pan, fry groundnuts, coriander leaves and green chillies for 3-4mins.
  6. Let it cool.
  7. Blend mashed tomatoes, coconut, fried groundnuts, coriander leaves, green chillies and salt into a smooth chutney.
  8. Heat oil in another pan, add black gram and mustard seeds.
  9. When mustard seeds start to splutter add asafoetida.
  10. Add this seasoning to the chutney.
  11. Serve with hot with rice or dosa.